Biotechnology makes use of techniques that are relatively simple, perhaps because it deals with pre-existing, already available living materials (such as microorganisms). In fact, the concepts and basic practices of biotechnology date back thousands of years, to the days when human beings first began consuming fermented products such as beer, wine, cheese and yoghurt.

Traditional biotechnology can be fully harnessed in developing countries. Developing countries with their agricultural economies need to improve their agricultural practices to optimize efficiency. There is a growing consensus that the basic aim of agricultural development is not only improved production, but an equitable, efficient and ecologically sustainable system of agriculture. There are a number of reasons for considering biotechnology as appropriate for developing countries, most of which are in the tropical zone. Agriculture in tropical countries produces a considerable amount of agro-industrial by-products , for example bran, germ and other biomass, which offer opportunities for conversion into beneficial products.

Utilization of agro-industrial by-products such as in our case wheat bran and rice bran, but also sugarcane bagasse, cassava bagasse, various oil cakes in SSF processes provides an alternative avenue and value-addition to these otherwise under- or non-utilized residues. Solid-State (substrate) fermentation (SSF) has been defined as the fermentation process occurring in the absence or near-absence of free water. Solid substrates generally provide a good dwelling environment to the microbial flora comprising bacteria, yeast and fungi. Due to their hyphal growth they have the capability to not only grow on the surface of the substrate particles but also penetrate through them.

Today with better understanding of biochemical engineering aspects, particularly on mathematical modeling and design of bioreactors (fermenters), it is possible to scale up SSF processes and some designs have been developed for commercialization. We are convinced that with continuity in current trends, SSF technology would be well developed at par with submerged fermentation technology in times to come.

Wheat grain consists of three essential parts: Fruit wall (pericarp) and seed coat as the outer layer, the germ or embryo and the endosperm. The endosperm is rich in starch and contains the proteins that will form the gluten at dough making. The endosperm makes app. 80% of the total volume of a wheat grain. During the first stage of milling, the outer layers of the wheat grain, i.e. the bran, are separated from the mealy endosperm. The fracture is located right under the aleurone layer. This means that bran is made up of the fused pericarp, plus the seed coat, plus the aleurone layer.

Both the formulation and our manufacturing process have been manifold patented to protect our Intellectual Property (IP). In dough form PANATURA is one of the few products of this kind that have fermentative metabolic activity. This ensures uniformity in production and thus the manufactured baked goods.